8 ounces good quality Bourbon like Woodford Reserve
4 ounces a good quality orange liqueur like Grand Marnier
4 ounces homemade blueberry syrup (recipe in the notes below)
4 ounces freshly squeezed lemon juice
6 ounces ginger beer
Fill a drink shaker with ice.
Add the Bourbon, syrup and lemon juice
Shake for 30 seconds and pour into the pitcher you will use to serve the drinks.
Refrigerate until ready to serve.
Place a large ice cube in the cocktail glass and fill 3/4 of the way with the Bourbon mix.
Top with a splash of ginger beer and garnish with a lemon wedge.
In case you’re not a bourbon drinker, you can swap that out for vodka instead. You can leave the alcohol out altogether and add some carbonated water for a refreshing drink anytime.
The blueberry syrup will keep in the fridge for up to 3 weeks so don’t be shy to use the next morning on your pancakes.
I used an ice tray that freezes 6 large ice cubes at a time. This is how most trendy bars and restaurants serve them now and I think it looks so classy.
Homemade Blueberry Syrup: first, in a small saucepan add 1 cup of water and 1 cup of “light brown sugar”. Bring to a simmer and stir until sugar is dissolved, about 2 minutes. 2. Add the blueberries and bring the mix to a simmer. When you see the blueberries starting to burst, you’re done. Keep an eye on it because it takes just a couple of minutes. 3. Remove from the heat and allow them to cool for about 5 minutes. Pour the blueberry mix into a blender and crank it up slowly. Blending until the mix liquefied. 4. Place a mesh colander over a bowl to strain the blueberry mix so you’re left with a silky syrup and you’re done. Transfer the syrup to a container meant for liquids and that has a top so you can pour it out easily and store it in the same container.